Ben Berryhill

Hailing from Texas, Ben Berryhill brought his version of Southwestern cooking to the Lowcountry when he opened Red Drum in 2005.

Q: Describe your style of cooking.

A: Lowcountry local with bold Southwest flavors. Wood-burning grill, rich red chile mole and salsas with the freshest seafood harvested from our Lowcountry providers.

Q: Were you ever concerned that your food concept wouldn't be well-received in Charleston?

A: We were very concerned. Anytime that you introduce people to something different or new, you are taking a risk. They either like it or they don't. It really forced us to learn about local taste and ingredients that are familiar and indigenous to the Lowcountry. This focus became the central theme in our cuisine. We call it where the South meets the Southwest. We have been able to take the bold flavors of the Southwest, my home of origin, and blend them with the wonderful bounty of classic Lowcountry ingredients.

Q: How did you make the decision to refer to Red Drum as a Gastropub?

A: Well, it's actually a very long story. The very short version is that we really wanted to create an atmosphere that put as much emphasis on bringing great craft beers to the forefront along with fine wines and spirits while putting as much importance on the cuisine. It was imperative that we did this in an atmosphere that was unpretentious, very much like a pub. I think we have succeeded in many aspects; however, we are not by any means too caught up or worried about being a classic "Gastropub."

Q: Do you feel that being in Mount Pleasant removes you from some of the pressure of the downtown Charleston restaurant scene?

A: We all live in a very competitive restaurant city in a day and age where discretionary spending is becoming more and more limited and valued. I am sure that my friends downtown feel the same pressure. Or if you want the "P.C." answer. No! Well, one thing they have to stress that we don't, it doesn't flood over here.

Q: What's the most popular item on your menu right now?

A: BBQ Spiced Shrimp With Sweet Corn Pudding and Green Chile Butter. A close second is Wood Grilled Manchester Farms Quail + Broken Arrow Ranch TX Venison Sausage with Skillet Chile-Cheese Grits and Pepper Hash

Q: How much of your menu is local?

A: Well I couldn't give you a percentage. We use them when and where they are available. To name a few of our favorite providers: Tobias Van Buren (Breach Inlet clams and oysters), Anson Mills (grits, corn and polenta), Manchester Farms (quail), Captain Mark Marhefka (grouper and all Market Fish Specials) Celeste (Wadmalaw onions, potatoes and eggs), Thackeray Farms and Lauren Mitterer of Wild Flour (pastry).

Q: Do you have any special promotions going on right now?

A: Tuesdays are half-price bottles of wine, Wednesdays and Thursdays we have live music, Thursdays are Margarita and Enchilada Night, Sunday is Texas Brunch, happy hour Tuesday-Friday 5 until 7.

Q: What is your guilty pleasure food?

A: I love Steak 'n Shake. Why isn't there one here?